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A close-up shot of hearty beef stew, showing the tender chunks of beef and vegetables in a rich, savory gravy.

Crockpot Beef Stew: The Ultimate Comfort Food Recipe

This Crockpot Beef Stew recipe is the ultimate comfort food! With tender beef, hearty vegetables, and a rich, thick gravy, this easy slow cooker meal is perfect for a cozy family dinner.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 people
Course: Dinner, Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 lbs beef chuck roast cut into 1.5-inch cubes
  • 1/4 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 1 large yellow onion chopped
  • 2 stalks celery chopped
  • 4 cloves garlic minced
  • 4 cups low-sodium beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
  • 1.5 lbs Yukon Gold potatoes peeled and cut into 1-inch chunks
  • 4 large carrots peeled and sliced into 1-inch pieces
  • 2 tbsp cornstarch for slurry
  • 2 tbsp cold water for slurry

Equipment

  • 1 Slow Cooker (6-quart or larger)
  • 1 Large Skillet

Method
 

  1. In a medium bowl, toss the beef cubes with the flour, salt, and pepper until evenly coated.
  2. Heat olive oil in a large skillet over medium-high heat. Add the beef in a single layer (work in batches if necessary) and sear until browned on all sides. Transfer the seared beef to a 6-quart or larger slow cooker.
  3. In the same skillet, add the chopped onion and celery. Cook, stirring occasionally, for 5 minutes until softened. Add the minced garlic and cook for 1 more minute until fragrant.
  4. Pour about 1/2 cup of the beef broth into the skillet and deglaze the pan, scraping up any browned bits from the bottom. Pour the onion mixture into the slow cooker.
  5. Add the remaining beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, bay leaf, potatoes, and carrots to the slow cooker. Stir to combine.
  6. Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the beef is tender.
  7. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Stir the slurry into the stew. Cover and cook on high for 15-20 minutes, or until the gravy has thickened. Remove the bay leaf before serving.

Notes

For the best flavor, do not skip searing the beef. This step is crucial for developing a rich, deep taste in your stew.
Store leftovers in an airtight container in the fridge for up to 4 days.